Name: Pan-Seared Chicken Thighs with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.5 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 tsp garlic powder; 1 cup broccoli florets; 0.5 cup cooked quinoa; 1 tsp lemon juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Herbs

Pan-seared chicken thighs seasoned with aromatic herbs and garlic, served with crisp-tender broccoli and fluffy quinoa for a vibrant, protein-packed meal.

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NUTRITION

Protein

47.1g

Fat

26.8g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 cup broccoli florets

0.5 cup cooked quinoa

1 tsp lemon juice

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PREPARATION

1
Pat the chicken thighs dry with paper towels and season both sides evenly with sea salt, black pepper, oregano, and garlic powder.
2
Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
3
Place the chicken thighs in the skillet and sear for 5-7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.
4
While the chicken is searing, steam the broccoli florets in a steamer basket for 4-5 minutes until they are bright green and fork-tender.
5
Warm the pre-cooked quinoa and portion it onto a plate alongside the steamed broccoli.
6
Transfer the seared chicken to the plate and drizzle the entire dish with fresh lemon juice before serving.